刘爱偌,严守雷,李洁.包装材料及贮藏温度对板栗贮藏性能的影响[J].包装工程,2022,43(23):80-88.
LIU Ai-ruo,YAN Shou-lei,LI Jie.Effect of Packaging Materials and Storage Temperature on Storage of Chestnut[J].Packaging Engineering,2022,43(23):80-88. |
| 包装材料及贮藏温度对板栗贮藏性能的影响 |
| Effect of Packaging Materials and Storage Temperature on Storage of Chestnut |
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| DOI：10.19554/j.cnki.1001-3563.2022.23.010 |
| 中文关键词: 板栗 包装材料 贮藏温度 贮藏性能 |
| 英文关键词: chestnut packaging material storage temperature storage property |
| 基金项目:国家重点研发计划(2019YFD1002300，2019YFD1002301) |
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| 中文摘要: |
| 目的 探究5种包装材料在2种不同贮藏温度下对板栗品质的影响。方法 选用PE1膜、PE2膜、抗菌袋、PE/PA1膜、PE/PA2膜分别对板栗进行包装，然后置于常温(25 ℃)、低温(0 ℃)下贮藏，测定果实在贮藏期间的呼吸强度、色度、还原糖含量、淀粉含量、酶活性等指标。结果 在常温贮藏时，相较于PE膜，抗菌袋能够显著抑制板栗的呼吸强度，在贮藏14 d时可较好地抑制板栗的菌落总数和腐烂率的变化。在低温贮藏时，采用抗菌袋和PE/PA膜在贮藏15 d时均有较好的抑菌效果，抗菌袋对板栗腐烂率的抑制效果更为显著，在贮藏60 d时板栗的腐烂率仅为4.44%。在2种温度下，不同的包装材料对栗仁的色泽均无显著影响。结论 采用抗菌袋包装结合低温贮藏能有效抑制板栗在贮藏过程中微生物的生长，延缓其腐烂速度，提高其经济价值。 |
| 英文摘要: |
| The work aims to investigate the effects of five packaging materials on the quality of chestnuts at two different storage temperatures. Chestnuts packaged with PE1 film, PE2 film, antibacterial bags, PE/PA1 film and PE/PA2 film were stored at room temperature (25 ℃) and low temperature (0 ℃), respectively. The respiratory intensity, coloration, reducing sugar content, starch content and enzyme activity were measured during storage. The results showed that, at room temperature storage, compared with PE film, the antibacterial bags significantly inhibited the changes of respiratory intensity. The changes in the total number of chestnut colonies and decay rate could be better inhibited at the 14th day of storage. At low temperature storage, antibacterial bags and PE/PA film had better inhibition effect at the 15th day of storage. The inhibition effect of antibacterial bags on chestnut decay rate was more significant, only 4.44% at the 60th day of storage. However, there was no significant effect of different packaging materials on the coloration of chestnut at 2 temperatures. This shows that antibacterial bag packaging combined with low temperature storage can effectively inhibit the growth of microorganisms and their decay rate during storage of chestnuts and improve their economic value. |
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